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    You are in: Home / Recipes / Hungarian Veal Stew Recipe
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    Hungarian Veal Stew

    Hungarian Veal Stew. Photo by mums the word

    1/2 Photos of Hungarian Veal Stew

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    *Pixie*'s Note:

    This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 250 degrees F.
    2. 2
      Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
    3. 3
      Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
    4. 4
      Add the veal to the bacon fat/butter left in the frying pan.
    5. 5
      Brown meat on all sides.
    6. 6
      Remove meat from the frying pan and mix with mixture in the baking dish.
    7. 7
      Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
    8. 8
      Mix well and bring to almost boiling (do not boil).
    9. 9
      When hot pour over meat in baking dish.
    10. 10
      Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.

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    Ratings & Reviews:

    • on October 15, 2012

      45

      I used a bit more butter as I had to brown the veal in two batches. I found the sauce was thin too so I added a slurry of 1 tbsp cornstarch and that thickened it up just right. I think that garlic would be a nice addition in step 2 and I would even add more paprika next time. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2008

      55

      Excellent recipe! I was out of paprika and substituted a teaspoon of pork rub. Yummy!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      55

      Wonderful recipe! Have made it several times and it is great each time. Have used prociutto in place of the bacon and added more oil or butter to the pan to brown the meat if needed. Normally I serve over buttered noodles. You can't go wrong with this dish and it is just so easy to make! Would be great for entertaining too!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Hungarian Veal Stew

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 558.5
     
    Calories from Fat 345
    61%
    Total Fat 38.3 g
    59%
    Saturated Fat 19.3 g
    96%
    Cholesterol 242.8 mg
    80%
    Sodium 1034.3 mg
    43%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 3.1 g
    12%
    Protein 47.0 g
    94%

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